The Smoke BBQ

Wednesday
11:30am - 2:00pm
6:00pm - 9:00pm
85 Merthyr Road New Farm 4005

Features

good for groups
outdoor area
licensed
takeaway
takes reservations
American

The couple behind the The Smoke BBQ, Steve and Peita Johnson, immigrated from New Orleans in 2004, bringing with them a patented smoker oven. Just visible over the cowhide-lined bar, the rare, industrial-sized wood smoker is fed with imported hickory for an authentic Deep South flavour.

From the belly of the oven comes house specialty: 14-hour Diamantina Wagyu beef brisket, thinly sliced and dressed with Memphis sauce. Other home-style plates include pulled pork, blackened salmon, hickory chicken and bourbon lamb ribs, all accompanied with generous servings of slaw, fries and ketchup.

At lunchtime, there’s sloppy joe-style po’ boys stuffed with cheesesteak or bayou shrimp. And while this might not be a vegetarian’s first restaurant of choice, the spinach and strawberry salad is one of a few non-meat options available.

Napa Valley and Sonoma bottles stand out amongst a largely Australian wine list. Samuel Adams and Brooklyn Lager are the beers of choice. Diner-style seating and big screen TVs tuned to ESPN complete The Smoke’s sports bar atmosphere.